Bob Recipe: Penne Pasta with Spinach & Tomatoes

from:  Reggano
Product:  Penne Rigate

Bob Recipe:  Penne Pasta with Spinach & Tomatoes

8 oz Penne Rigate
3 oz chopped Pancetta (Italian-style bacon)
2 tbsp olive oil
2 cups fresh baby spinach leaves
1 large or 2 small garlic cloves, mined
1/4 cup red wine vinegar
1 1/3 cups halved grape or cherry tomatoes
1/3 cup freshly grated parmesan cheese

Prepare pasta according to package directions.  While pasta is cooking, saute pancetta in olive oil in large skillet until crisp.  Remove pancetta fro pan, leaving oil in pan, and set aside.  Add spinach and garlic to oil in pan, saute until spinach is wilted.  Add vinegar and continue cooking 2 minutes.   Add tomatoes and cook until tomatoes are softened and hot, abut 2-3 minutes.  Add well-drained cooked penne pasta and pancetta to pan and gently toss to combine pasta and vegetables.  Sprinkle each serving with parmesan cheese.  Makes 4 servings.

Note:  4 slices bacon may be substituted for pancetta